Low Carb
Creamy Veggie Soup
Creamy Veggie Soup
Serves: 10
Calorie: 75, Proteins: 2 g, Total Fat: 5 g, Fiber: 2 g.


4 Tablespoons Organic Valley Organic Cultured Unsalted Butter 12 ounces Cauliflower 1 dash Salt (to taste) 4 leeks Leeks (about 12 ounces) 1 dash Pepper (to taste) 3 cups Pacific Natural Foods Organic Low Sodium Chicken Broth


1. Clean and dry both the cauliflower and the leeks. 2. Chop the leeks into large pieces, and place in a large pot with the 4 tablespoons of unsalted butter. 3. Allow the leeks to cook in the pot with butter for a couple of minutes. 4. Cut the cauliflower into large pieces and add to the pot of leeks with the 3 cups of chicken broth. 5. Cook the cauliflower and leek mixture on low heat, until tender. 6. Transfer mixture to a blender, and blend until smooth. Add extra broth if needed. 7. Add salt and pepper to taste. 8. Let cool, and enjoy!

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